We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Golden Gate Snack Bread

(8)
  2 reviews
  • 30 min prep time
  • 1 hr 45 min total time
  • 8 ingredients
  • 16 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Serve this flavorful cheese bread with soup or chili.

Bake-Off® Contest 17, 1966
Mari Petrelli
Ely, Nevada

Ingredients

Bread

3 1/2
cups Pillsbury BEST® All Purpose or Unbleached Flour
2
tablespoons sugar
2
pkg. active dry yeast
1
cup water
2
tablespoons margarine or butter
1
(8-oz.) jar pasteurized process cheese spread

Filling

1/4
cup margarine or butter, softened
3
tablespoons dry onion soup mix

Steps

  • 1 Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
  • 2 In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.
  • 3 In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
  • 4 Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.
  • 5 Bake at 350°F. for 15 to 25 minutes or until golden brown.
  • 1 Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
  • 2 In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.
  • 3 In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
  • 4 Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.
  • 5 Bake at 350°F. for 15 to 25 minutes or until golden brown.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
200
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
350mg
15%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
4%
Sugars
4g
4%
Protein
6g
6%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved